Paneer Khurchan

Preparation :10 mins
Cook :13 mins
Total Time :23 mins
Servings :Makes 4 servings

Ingredients :

3 cups chopped paneer (cottage cheese)
3 tbsp oil
1 tsp cumin seeds (jeera)
1 cup finely chopped onions
2 cups finely chopped tomatoes
1/2 tsp turmeric powder (haldi)
2 tsp chilli powder
salt to taste
2 tbsp finely chopped coriander (dhania)

Method :

Heat the oil in a broad non-stick pan, add the cumin seeds and sauté on a medium flame for a few seconds.Add the onions and sauté on a medium flame for 2 to 3 minutes.Add the paneer and tomatoes, mix gently and cook on a high flame for 3 to 4 minutes, while stirring occasionally.Add the turmeric powder, chilli powder and salt, mix well and sauté on a high flame for 4 to 5 minutes.Add the coriander and mix well.Serve immediately.

Tomato Soup

Preparation :5 mins
Cook :25 mins
Total TIme :30 mins
Servings :Makes 6 servings

Ingredents :

2 cups roughly chopped tomatoes
1/4 cup yellow moong dal (split yellow gram) , washed and drained
1 tbsp butter
1/4 cup finely chopped onions
1 tsp sugar
salt and to taste

For Serving
bread croutons

Method :

Combine the tomatoes, yellow moong dal and 1½ cups of water in a pressure cooker and pressure cook for 3 whistles.
Allow the steam to escape before opening the lid. Cool slightly and blend in a mixer till smooth. Keep aside.
Heat the butter in a deep non-stick pan, add the onions and sauté on a medium flame for 1 minute.
Add the tomato-dal mixture, ½ cup of water, sugar and salt, mix well and cook on a medium flame for 4 minutes, while stirring occasionally.
Switch off the flame, add the pepper and mix well.
Serve hot with bread croutons.

Adraki Mushroom

Preparation:10 mins
Cook: 25 mins
Total Time: 35 mins
Servings: Makes 3 servings

Ingredients

2 tbsp oil
1 tsp cumin seeds (jeera)
1 1/2 cups chopped onions
2 1/2 tbsp chopped ginger (adrak)
1 tsp chopped green chillies
1 tsp coriander (dhania) powder
1 tsp turmeric powder (haldi)
salt to taste
3/4 cup chopped tomatoes
1 tsp chilli powder
300 gms quartered mushrooms (khumbh)
1 tsp garam masala

For The Garnish
1 tbsp chopped coriander (dhania)

Method

Heat the oil in a kadhai and add the cumin seeds.When the seeds crackle, add the onions and sauté till it turns to light golden brown.Add the ginger, green chilies, coriander powder, turmeric powder and salt and cook for one minute.Add the tomatoes and red chili powder and cook till oil leaves the masala.Add the mushrooms, mix well, cover and cook for another 10 minutes on a medium flame.Open the lid and add the garam masala and cook for 5 minutes on a high flame.Serve hot garnished with coriander.

Khatta Karela

Preparation:30 mins
Cook: 20 mins
Total Time: 50 mins
Servings: Makes 4 servings

Ingredients

250 gms sliced bitter gourd (karela)
2 chopped onions
1 grated raw mango
1 tsp chopped green chillies
1 tsp fenugreek (methi) seeds
1 tsp fennel seeds (saunf)
1/2 tsp turmeric powder (haldi)
1/2 tsp chilli powder
1/2 tsp garam masala
salt to taste
2 tbsp mustard (rai / sarson) oil

Method

Sprinkle some salt over the washed and sliced bitter gourd rounds and keep it for 30 minutes to 1 hour.Wash them again with water, drain and squeeze using kitchen towel.Heat oil in pan , add fenugreek seeds and fennel seeds.Let the seeds crackle, add the onions and green chillies and sauté till they turn golden brown in colour.Add the raw mango , stir and add bitter gourd slices and cook or 7-8 minutes.Add all the spices and salt, mix well and cook for 1-2 minute. Remove from the flame and serve hot with chapati.

Aloo Sultani

Preparation:20 mins
Cook: 20 mins
Total Time: 40 mins
Servings: Makes 4 servings

Ingredients

250 gms baby potatoes
100 gms toovar (arhar) dal
50 gms masoor dal (split red lentil)
200 gms tomato puree (fresh)
10 gms cumin seeds (jeera)
10 gms ginger-garlic (adrak-lehsun) paste
10 gms chopped ginger (adrak)
10 gms chopped green chillies
1 tsp turmeric powder (haldi)
1 tsp coriander (dhania) powder
30 gms ghee
30 gms capsicum cubes
20 gms chopped coriander (dhania)
oil for cooking
salt to taste

Method

Wash and peel the potatoes.Heat the oil in a pan, add the potatoes and cook till they turn golden brown. Keep aside.Pressure cook the dals with salt and a little turmeric powder till soft and blend them using a hand blender to make a smooth puree. Keep aside.Heat the ghee in a pan and add the cumin seeds, and ginger garlic paste and saute for 2 minutes.Add the turmeric and coriander powder and 500 ml water, mix well and cook till the water evaporates.Add the ginger, green chillies and peppers along with the fired potatoes and saute for a while till all the ingredients give out their flavour.Add the tomato and lentil puree, mix well and bring it to boil.Serve hot garnished with coriander.

Paneer and Methi in Mango Gravy

Preparation:15 mins
Cook: 10 mins
Total Time: 25 mins
Servings: Makes 4 serving

Ingredients

1 cup chopped paneer (cottage cheese)
2 cups mango pulp
1/2 cup onion paste
2 tbsp almonds powder
salt to taste
2 tsp green chilli paste
1/2 tsp turmeric powder (haldi)
1/2 cup chopped fenugreek leaves
1 tbsp ghee
1 tsp cumin seeds (jeera)
2 bayleaves (tejpatta)
1 cinnamon stick

Method

Heat the ghee in a kadhai, add tempering ingredients and saute methi leaves in it.Add the onion paste and saute well.Add all other ingredients and seasonings, mix well and cook for half a minute.Remove from flame and serve hot garnished with almonds and coriander.

Fresh Lemon Juice with Herbs

Preparation:5 mins
Cook: 0 mins
Total Time: 5 mins
Servings: Makes 4 to 6 servings

Ingredients

2 tbsp lemon juice
2 tbsp powdered sugar
1/2 tsp salt
2 tbsp finely chopped basil
1/4 tsp cardamom (elaichi) powder

For The Garnish
thin lemon slices

Method

Add the lemon juice, sugar, salt, cardamom powder and basil in chilled water and mix well.Keep aside for half an hour in refrigerator.Strain and serve chilled garnished with fresh lemon slices.

Jhatpat Matar Paneer

Preparation:5 min.
Cook: 10 min.
Total Time: 15 mins
Servings:

Ingredients

2 tbsp onion, garlic (lehsun) and ginger (adrak) paste
250 gms frozen amul green peas and paneer (cottage cheese)
1 pkt. tomato puree
2 tbsp oil
1 tsp salt
1 tsp pav bhaji masala
1/2 tsp cumin seeds (jeera)
1/2 tsp asafoetida (hing)
1/2 tsp turmeric powder (haldi)

Method

Add the jeera to heated oil in a pan. when it starts spluttering add hing haldi.Then add paste. cook it on low flame.then add salt and masala.cook it for 2 to 3 min on low flame.Then add matar paneer.cook it on low flame for 3 to 4 min.Serve it hot after garnishing with corionder leaves[finely chopped]with either chapatis,paranthas or thepalas.

Mango Paneer Crackers

Preparation:10 mins
Cook: 0 mins
Total Time: 10 mins
Servings: Makes 6 to 8 servings

Ingredients

8 marie biscuits
olive oil for roasting

To Be Mixed Together For The Topping
1/4 cup finely mangoes
1/4 cup mashed paneer (cottage cheese)
2 tbsp finely chopped cucumber
1 tbsp chopped celery
1 tbsp finely chopped coriander (dhania)
1 tbsp roasted cumin seeds (jeera) powder
1 tbsp olive oil

To Garnish
grated processed cheese

Method

Roast biscuits well on tava using little olive oil.Spread the topping on each biscuits.Serve immediately garnished with cheese.

Fresh Fruit Pancakes

Preparation:10 mins
Cook: 25 mins
Total Time: 35 mins
Servings: Makes 3 to 4 servings

Ingredients

1 cup plain flour (maida)
2 pinch soda bi-carb
salt to taste
1/2 cup butter
1 1/4 cups milk
butter for cooking

For Serving
honey
fresh fruits

Method

Sieve the flour, soda bi-carb and salt in a bowl.Add the butter and mix lightly adding half the milk gradually to the flour.Whisk well so that no lumps remain.Add the remaining milk gradually, mix well and keep aside for 30 minutes.Melt a little butter in a non-stick pan, wipe dry with kitchen paper, and pour two tbsp of the batter into the pan, and spread it clockwise and evenly in the pan.Cook the pancake from both the sides till it turns light brown in colour.Repeat with the remaining batter to make more pancakes.Serve hot with honey and fresh fruits.

Paneer Tikka Dum Biryani

Preparation:1 hrs
Cook: 1 hrs
Total Time: 1202 hours
Servings: Makes 4 serving

Ingredients

For Flavored Rice
1 cup long grained rice (basmati)
2 cups water
salt to taste
1 tsp ghee
1 mace (javantri)
1 bayleaf (tejpatta)
3-4 peppercorns (kalimirch)

For Jeera Rice
1 cup long grained rice (basmati)
2 cups water
salt to taste
1 tsp ghee
1 tbsp ghee or salted butter
1 tsp cumin seeds (jeera)
salt to taste

For Paneer Tikka
1 tsp ginger (adrak) paste
1 tsp garlic (lehsun) paste
1 tsp tandoori masala
salt to taste
1 tbsp lemon juice
1/2 tsp red chilli powder
1/4 tsp freshly ground black pepper (kalimirch) powder
1 tsp oil
2 tbsp curds (dahi)
250 gms paneer (cottagte cheese) cubes

For Biryani Gravy
1 tbsp oil
1 tbsp butter
1 tsp cumin seeds (jeera)
1 cinnamon (dalchini) stick
3 black cardamom (badi elaichi)
2 finely chopped onions
1 tsp ginger (adrak) paste
1 tsp garlic (lehsun) paste
1/2 cup tomato puree
1/2 tsp red chilli powder
1 tsp kitchen king masala / garam masala
1 tbsp dried fenugreek leaves (kasuri methi)
1/4 tsp freshly ground black pepper (kalimirch) powder
1 tbsp tomato ketchup
2 tbsp almond (badam) paste
2 tbsp fried onions (birasta)
salt to taste
water as required

Other Ingredients
1 tsp ghee
2 tbsp fresh cream
1/2 cup milk
15 saffron (kesar) strands strands mixed in milk
20 fried cashewnuts (kaju)
1/2 cup fried onions (birasta)
a few mint leaves (phudina)

For Dhungar/smoking
1 charcoal
1 tsp ghee
onion slice

For The Garnish
fried cashewnut (kaju)
sliced tomato
sliced onion
a few mint leaves (phudina)
fried onions (birasta)

For Serving
tomato and onion raita
papad

Method

For the flavored rice
For the flavored riceWash the rice, drain and keep aside.In a large pan, boil water, add salt, ghee, mace, bay leaf and peppercorns.Add rice and cook it on high flame for 5 minutes.Lower the flame and cover the pan with a lid and cook the rice for another 20 minutes.Spread the cooked rice on a plate and drizzle some ghee over it, so that each grain of the cooked rice is separate. Discard all the spices from the rice.
For the jeera rice
For the jeera riceIn a large pan, boil water, add salt and ghee.Add rice and cook it on high flame for 5 minutes.Lower the flame and cover the pan with a lid and cook the rice for another 20 minutes.Spread the cooked rice on a plate and drizzle some ghee over it, so that each grain of the cooked rice is separate.Heat butter in a pan add cumin seeds, when the seeds crackle add the cooked rice and saute for a few minutes.Remove from the flame and keep aside.
For the paneer tikka
For the paneer tikkaMix ginger paste, garlic paste, tandoori Masala, salt, lemon juice, red chilli powder, pepper powder, oil and curds in a bowl. Add the malai paneer cubes and let it marinate for an hour.In a griller or pan heat a tbsp of oil, add the marinated paneer cubes and grill them till golden brown from both the sides. Keep aside
For the biryani gravy
For the biryani gravyHeat oil and butter in a pan, add cumin seeds, cinnamon and black cardamom.Add the grated onion and saute till the oil separates.Add the ginger paste, garlic paste and saute for 1 minute.Add the tomato puree and cook till the oil seperates.Add the red chilli paste, Kitchen King Masala or garam Masala, fried fenugreek leaves, black pepper powder, tomato ketchup, almond paste, fried onions, salt and enough water to adjust the consistency. Let it simmer for 2 to 3 minutes. Discard the black cardamom and cinnamon stick from the gravy and
How to proceed
How to proceedIn a handi spread 1 tbsp of butter and spread the flavoured rice in an even layer.Spread Paneer tikka evenly over it and top it with the briyani gravy.Make a shallow hole in the centre and place an onion slice. Place a burning charcoal on the onion slice and pour a teaspoon of ghee. Immediately cover with a lid or with aluminium foil so that the biryani gets a smoky flavour. After 15 minutes of Dhungar, remove the charcoal and onion slice.Pour fresh cream evenly all over and then spread the jeera rice evenly over it and pour the saffron-milk mixture.Garnish with fried cashewnuts, fried onions and mint leaves.Cover the lid with an aluminium foil and let it cook for 5 minutes on medium flame, lower the flame and cook for another 10 minutes. This will help all the flavors to get absorbed.Serve hot with raita and papad.

Matki Kachori

Preparation:15 mins
Cook: 20 mins
Total Time: 35 mins
Servings: Makes 12 kachoris

Ingredients

For The Dough
2 cups plain flour (maida)
salt to taste
1 tbsp oil

For The Stuffing
1 tbsp oil
1/4 tsp urad dal (split black lentils)
1/4 tsp mustard seeds ( rai / sarson)
1/4 tsp cumin seeds (jeera)
1 finely chopped potatoes
1/2 tbsp ginger-green chilli paste
1 cup cooked matki (moath beans)
1 tsp chaat masala
1 tsp garam masala
1/4 tsp turmeric powder (haldi)
1/2 tsp chilli powder
1 tsp lemon juice
1 tsp sugar
salt to taste
1 tbsp chopped coriander (dhania)
1 tbsp chopped mint leaves (phudina)

Other Ingredients
oil for deep frying

Method

For the dough
For the doughCombine the plain flour, salt and oil in a mixing bowl.Add around 3/4th cup of lukewarm water and knead it into a soft pliable dough.Leave the dough covered with a damp cloth for around 20 – 30 minutes.Divide the dough in to 12 equal portions. Andkeep aside.
For the stuffing
For the stuffingHeat the oil in a pan, add the urad dal, mustard seeds and cumin seeds.When the seeds crackle, add the potatoes, ginger-green chillie paste and sprinkle 1 tbsp of water, mix well and cover and cook till the potatoes are soft.Add the matki, lemon juice, chaat masala, garam masala, turmeric powder, red chilli powder, coriander, mint, sugar and salt, mix well and saute for few minutes.Cool the stuffing mixture to room temperature.Divide the stuffing into 12 equal portions and keep aside.
How to proceed
How to proceedRoll out each portion into 3 – 4 inch diameter puri.Place a portion of stuffing on the rolled out puri.Carefully pull the ends of the rolled puri together to form it into a ball.Slightly press the stuffed dough ball into thick disk of around 3 inch diameter and keep aside.Repeat the same process with the remaining dough and the stuffing.Heat oil in a kadhai and slowly drop around 3 – 5 kachori till they turn golden brown and crisp from both the sides.Drain on an absorbent paper.Serve hot with the chutney of your choice.

Drumstick Rasam

Preparation:15 mins
Cook: 10 mins
Total Time: 25 mins
Servings: Makes 4 to 5 servings

Ingredients

10 boiled drumsticks
1 tbsp boiled toovar (arhar)
1 tbsp tamarind (imli)
1 tsp rasam powder
a little grated jaggery (gur)
salt to taste
1/4 tsp turmeric powder (haldi)
1/4 tsp cumin seeds (jeera) seeds
a pinch of asafoetida (hing)
a few curry leaves (kadi patta)
1 tbsp oil
chopped coriander (dhania) for garnishing

Method

In a deep bowl, add the boiled water of toovar dal and boiled drumsticks and add the tamrind, salt, turmeric and jaggery and mix well and bring to boil.Add the rasam powder, mix well and simmer for 15 minutes.For the tempering, heat the oil in a deep pan and add the mustard seeds and cumin seeds.When the seeds crackle, add the curry leaves and saute for 5 seconds.Add the asafoetida and pour this tempering to the rasam and mix well.Serve hot garnished with coriander.

Low Fat Chaas

Preparation :5 mins
Cook :0 mins
Total TIme :5 mins
Servings :Makes 3 glasses

Ingredents :

For Low Fat Chaas
1 1/2 cups low fat curds (dahi)
salt to taste

Method :

To make, combine the curds and salt in a deep bowl and whisk well.Add 2½ cups of chilled water and whisk well.Serve chilled.